Italian Escarole, Radicchio and Potato Soup
www.litchfieldfarmersmarket.org
Delight in a hearty Italian Escarole, Radicchio and Potato Soup packed with veggies and flavor. Perfect for chilly days!
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 4 tablespoons water
- 1 medium onion, diced
- 1 to 2 cloves garlic, minced
- 6 medium red potatoes, peeled and diced
- 2 medium carrots, sliced thinly
- 1 15-ounce can chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1 medium head escarole, coarsely chopped and rinsed
- 1/2 head radicchio, thinly sliced and rinsed
- 1/2 cup fresh parsley, minced
- salt
- pepper
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